How do you weigh a powder...?

[Takashi Yoshida]

Hello, people.
I am working in a laboratory of microbiology in Japan. 
In this labo, all of the staffs never use a spatula when 
weighing peptone, yeast extract and other nutrient powders. 
Instead, they spill the powder onto a paper by gently 
druming the bottom of bottles (what a skillful method !).
I don't understand why they never use a sparula for 
weighing such fine powdered material. When I ask the 
reason,  they say that they fear a contamination of 
nutrient bottles by unfavorable microorganisms.  
But, I fear the fine powder of nutrient will be spread 
over the room.
How do you think about it?
Do you think I am lacking in something fundamental 
biochemical knowledge? Or, is there any good way?
-- 
吉田　孝　Takashi Yoshida 
Tohoku University, Sendai, Japan.
email:  yoshida at biochem.tohoku.ac.jp